Wagyu beef and pretzel buns– ski resorts recent foodie offerings

Step away from the chili and chips. There’s no reason to fill up on tired après-ski food when you can indulge your foodie cravings as easily on the slopes as off.

Ski resorts are upping their gourmet offerings, whether it’s with wild turkey burgers and nachos made with wagyu beef, or bringing a twist on the chicken-and-waffle trend to the slopes.

The Montage Deer Valley hotel, 35 miles southwest of Salt Lake City, recently opened a slope-side restaurant called Burgers & Bourbon — there are more than 100 bourbons and whiskeys at the bar — featuring several local ingredients.

Made with the on-site butcher’s blend of beef, the burgers can be topped with local Gold Creek Farm cheddar, chili, bacon and bourbon barbecue sauce ($15-$22), and served on potato buns made by Salt Lake City’s Pierre Country Bakery.

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Or branch out and try the organic ground turkey patty slathered with herb tzatziki ($16), or splurge with the $32 Lux, which is topped with foie gras, truffle and bourbon caramelized onions. Rosemary sea salt, sweet potato and truffle parmesan fries come with made-in-house fry sauce.

“Our guests at Montage are coming from all corners of the country and the world, so we like to present something that really speaks to Utah,” says Montage spokesman Dan Howard. “One would expect that Utah would know how to make a burger. There’s something about our cowboy culture.”

And nothing completes a culinary trip to Utah like a shake. The restaurant’s signature shakes, made with Heber Valley Dairy ice cream, include roasted s’mores and “ginormous chocolate cake.” Each of the six flavors ($6) comes with an adult beverage spike for an additional $10.